BASIC TOOVAR DAL OR ARHAR DAL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". After the pigeon paste has been prepared using Recipe #483388 #483388, the hulled and split pigeon peas are always cooked with a little turmeric. Salt is added at the very end. Again, this recipe is a launching pad for the Indian stew of the day. Once cooked, lightly boiled or sauteed vegetables may be added. For Indian dishes, a final tarka is also added unless feeding the sick, the elderly or young children.
Provided by KateL
Categories Lentil
Time 1h25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Pick over the hulled and split pigeon peas from Recipe #483388 #483388. Wash in several changes of water, and drain.
- Put the split peas and 4 cups of water in a heavy-bottomed pan and bring to a boil. Watch carefully to prevent the contents of the pot from boiling over. Skim off the froth that rises to the top.
- Add the turmeric and stir once. Cover partially, turn the heat down to low, and cook very gently for 1 hour, or until the beans are tender. (Older beans may take up to 1 1/2 hours.
- Add the salt and stir to mix.
Nutrition Facts : Calories 169.9, Fat 0.5, SaturatedFat 0.1, Sodium 584.3, Carbohydrate 28.9, Fiber 14.7, Sugar 1, Protein 12.4
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